CHICKEN RED RICE NASI GORENG

Steps

1. a medium pot of salted water to the boil.
2. Cook red rice in pot of boiling water on high heat for about 25 minutes, until tender. Add peas, broccoli, carrot and courgette in last 3-4 minutes of cook time. Drain well.
3. While rice is cooking, prepare the rest of the meal. In a small bowl, whisk together eggs and soy sauce.
4. Heat oil in a large, non-stick, fry-pan on medium heat. Add eggs, scramble them around a bit with a wooden spoon then let set as an omelette. Cook for 2-3 minutes, or until set. Remove from pan and set aside on a board. Reserve pan to use for chicken.
5. Place chicken in a medium bowl with onion, nasi goreng paste and salt and toss to coat well. When rice has about 8 minutes cook time remaining, heat half the sesame oil in reserved pan on medium-high heat. Stir-fry chicken (in two batches) for 2-3 minutes, until just cooked through. Use remaining sesame oil for second batch. Set aside on a plate, covered while you cook second batch.
6. Reduce heat to low and return chicken to pan, along with drained rice and vegetables. Stir through first measure of kecap manis and lemon juice. Season to taste with salt and pepper. Thinly slice omelette.
7. spoon chicken red rice nasi goreng onto plates. Top with sliced omelette, mung bean sprouts, a little kecap manis and a squeeze of lemon juice.